Taro Root/Sepankizhangu Kuzhambu ~ Vanaja Aunty

Taro root kuzhambu is very easy and simple to make with less ingredients. I learnt this recipe from my aunts .Whenever she prepares this dish it tastes so good with plain hot rice.

INGREDIENTS U NEED:
1.Taro Root/Sepankizhangu-6-8
2.Onion-1(Chopped)
3.Tomato-1(Chopped)
4.Garlic-8cloves
5.Coconut-1/2cup
6.Chilli powder-2tbs
7.Turmeric powder-pinch
8.Tamarind extarct-2cup
9.Seasoning-mustard,curry leaves
10.Salt-as needed
11.Oil

UTENSIL:
Deep bottomed pan

GRIND:
Garlic
Coconut

METHOD OF PREPARATION:

• Wash the taro root thoroughly with water and pressure cook for 3-4 whistles and when it is cool down peel the skin and chop them into medium pieces make sure u don't over cook them.
• Heat oil in a pan,add mustard when it splutters add onion and curry leaves.Saute till tender.
• Then add garlic,chopped tomato and saute them till skinny.
• Then add the veggie with all the powders and salt and saute for 2 minutes.
• Add thick tamarind extract and allow to boil in medium flame till the oil separates out.
• Fianlly add grinded coconut let it cook untill thick gravy .
• Garnish with corriander leaves before removing from the flame.

GOES WELL WITH:
    Palin rice

Curd Rice

Curd or Yogurt rice would definitely be a last meal in our lunch menu.Tamilians meal will not complete with out curd rice. We make thick home made curd from the milk which we get from our farms but here i buy the whole milk from the store and make curd out of it or u can use the store bought yogurt but use home made curd for best tastes.Here is how my MIL makes this rice yummy...

INGREDIENTS U NEED:

1.Boiled rice-2cup
2.Curd/Yogurt-3cup
3.Ginger-1inch(Chopped)
4.Turmeric powder-pinch
5.Seasoning-mustard,red chilli,curry leaves
6.Corriander leaves-to garnish
7.Salt-as needed
8.Oil

UTENSIL:
Small pan

METHOD OF PREPARATION:

• First in a bowl add cooked rice with salt,chopped ginger and turmeric powder and mix it well.
• Heat oil in a small kadai, add mustard seeds when it crackles add curry leaves and red chilli or green chillies.
• Now add the seasoning to the mixed curd rice and combine well and garnish with corriander leaves. 

GOES WELL WITH:

      Tomato Pickle

Lemon Rice

Lemon rice is very easy to cook and i quite often prepare this rice for lunch to my husband and to my daughter.This receipe is a combination of my mom and MIL.Lets go to the receipe...

INGREDIENTS U NEED:

1.Boiled rice-2cup
2.Lemon-1
3.Peanuts-1/2cup
4.Turmeric powder-1/4tbs
5.Fenugreek powder-pinch
6.Corriander leaves-to garnish
7.Seasoning-mustard,urad,chana,red chilli,curry leaves
8.Salt-as needed
9.Oil

UTENSIL:
Wide pan

METHOD OF PPEPARATION:

• Cool the cooked rice by spreading in large tray.
• Squeeze in lemon juices and salt to the cooked rice and mix it thoroughly and keep it aside.
• Heat oil in a pan,once oil is heated add mustard seeds, urad dal and chana dal ,Once they turn to light brown in color, add curry leaves, split red chilies,peanuts and turmeric powder fry for 4-5min and switch off the gas and then add a pinch of fenugreek powder.
• Then add it to the rice and slowly combine it well together and garnish it with Corriander leaves.

GOES WELL WITH:

     Potato fry ,omellete or  Pickle

Tomato Rice ~ My Version

Tomato rice is mainly a comfort food for my husband and for me for lunch.Tomato rice and curd rice are more appreciated in my home than any other rice by my husband.Consuming tomato everyday is important because it is high in antioxidant.This method is very simple to do so Lets go to the receipe...

INGREDIENTS U NEED:

1.Boiled rice-2cup
2.Tomato-3(Chopped)
3.Onion-1(Chopped Lengthwise)
4.Green chilli-3(slit into two)
5.Garlic-5cloves
6.Turmeric powder-1/4tbs
7.Seasoning-mustard,chana dhal,curry leaves
8.Corriander leaves -To garnish
9.Salt- as needed
10.Oil

UTENSIL:
Wide pan

METHOD OF PREPARATION:

• Heat oil in a pan,add mustard seeds,chana dhal and curry leaves as it starts popping add chopped onions, garlic and green chili and fry them until onions change color or becomes translucent which  takes about 6 to 7 minutes in medium flame. 
• Now to this add chopped tomato , salt and turmeric powder and cook them for another 10-12 minutes until everything cooked well. 
• At this stage add cooked rice stir for another 2 minutes or until everything get combined well and garnish with  corriander leaves.

GOES WELL WITH:

        Pickle,chips or papadam.

Kathrikai Kara Kuzhambu ~ Latha Aunty Receipe

This is my third version of making kathrikai kuzhambu which is my aunts receipe. The small round brinjals are the best for this dish.This method is very easy to prepare.Definetely try it out....

INGREDIENTS U NEED:

1.Kathrikai-6 small
2.Ginger-2inch
3.Garlic-4cloves
4.Onion-1(Chopped)
5.Tomato-1(Chopped)
6.Tamarind extract-2cup
7.Chilli powder-2tbs
8.Fenugreek powder-pinch
9.Mustard powder-pinch
10.Seasoning-mustard,cinnamon 1,cloves 3
11.Salt-as needed
12.Oil

GRIND OR CRUSHED :
Garlic
Ginger

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Cut the eggplants into small pieces and keep it in a bowl of water to prevent turning brown and bitter.
• Heat oil in a pan ,add mustard,cinnamon,cloves, crushed ginger garlic paste and onion saute it till turns light brown
• Combine chopped tomato,turmeric powder and salt with it and fry it for few mins
• Add brinjal fry it and then add chilli powder and a cup of water and let it cook for few mins
• Then add tamarind extract water and let it simmer over medium flame till it gets cooked.
• Finally add fenugreek and mustard powder and switch off the gas .

GOES WELL WITH:

   Plain rice

Fish Kuzhambu ~ Vasantha

This is yet another fish kuzhambu which i learnt it from our vasantha.This is one spicy hot curry makes really burns your tongue but it tastes really yummy with plain hot rice.This curry tastes the best next day.Here is the simple fish curry...

INGREDIENTS U NEED:
1.Fish-5-7pieces(Cleaned)
2.Tomato-1(Chopped)
3.Onion-1(Cchopped)
4.Garlic-4cloves(crushed)
5.Tamarind extract-2cup
6.Turmeric powder-pinch
7.Chilli powder-3tbs
8.Seasoning-mustard,cuury leaves
9.Salt-as needed
10.Oil

UTENSIL:

Deep bottomed pan

METHOD PF PREPARATION:

• First in a bowl mix the tamarind extract with onion,tomato,chilli powder and salt together well using hands and keep it aside
• Second wash the fish and marinate with salt and turmeric powder for 10mins and keep it aside
• Now heat oil in a pan,add mustard,curry leaves and crushed garlic saute it for few mins then add onions fry it untill translucent 
• At this stage add tamarind mixture along with little more water and cook it for 5-10mins
• Add fish pieces and cook on medium heat till the fish is cooked and serve it. 

GOES WELL WITH:
   Plain rice

Kathrikai Kara Kuzhambu ~ Vasantha

Kara Kozhambu is very typical of Tamil Nadu dish.Kara kozhambu is made using eggplants most of the time.It tastes good by making with small tender brinjals. This is one of our  favorite dish in our house,everybody loves it.It tastes good with plain rice which i learnt from our nanny vasantha .So here is the recipe.

INGREDIENTS U NEED:
1.Kathrikai/Brinjal-5-7small
2.Onion-1(Chopped)
3.Tomato-1(Chopped)
4.Garlic-4(crushed)
5.Tamarind extract-2cup
6.Coconut-1/2cup
7.Seasoning-Mustard,curry leaves
8.Chilli powder-2tbs
9.Turmeric powder-pinch
10.Salt-as needed
11.Oil

GRIND:
Coconut

METHOD OF PREPARATION:

• First mix the tamarind extract with tomato,salt,onion,chilli powder well together using hands and keep it aside
• Heat oil in a pan add mustard,curry leaves let it crackle and then add crushed garlic and onion saute untill onions are slighltly caramalized.
• Now add the eggplants and salt cook for about 5mins.
• Now add tamarind mixture and water cook until the eggplant is tender.
• Finally add grinded coconut simmer until the gravy is thickened to your desired consistency.

GOES WELL WITH:
    Plain rice

Mint and Corriander Chutney For Bajji ~ Kalyani

Mint Corriander chutney is very simple to prepare and it goes as a very good combination for most of the indian appetizers like bajji,bonda,pakoda etc. Give it a try....

INGREDIENTS U NEED:
1.Mint Leaves-2cup
2.Corriander leaves-1cup
3.Tamarind-2inch
4.Green chilli-3-4nos
5.Salt-as needed

METHOD OF PREPARATION:
   Blend all the ingredients with little water using blender untill smooth mixture.

GOES WELL WITH:
      Bajji,Bonda and Samosa

Meen/Fish Kuzhambu ~ Shermilee

Meen kuzhambu is another vesion of making this dish which I got the recipe from my friend shermilee while discussing food especially South Indian style and have pretty much used it without any change and it came out really good.This method is very easy to cook.So here is the recipe for meen kuzhambu for the pure pleasure of food.

INGREDIENTS:
1.Fish-4-5pieces(Clean it properly)
(Preferably Hilsa,Sardines,Kingfish)
2.Tamarind extract-2cup
3.Seasoning-mustard,curry leaves,corriander leaves
4.Salt- as needed
5.Oil

GRIND:
Onion-1
Garlic-2
Grated coconut-1tbs
Chilli powder-2tbs
Corrinader powder-1tbs
Turmeric powder-pinch

UTENSIL:
Deep pan

METHOD OF PREPARATION:

• First Marinate the fish well with the grinded paste in a bowl for couple of hours.
• Heat oil in a pan,add mustard, curry leaves and corriander leaves saute it for few mins
• Then add marinated fish cook it for few more mins
• Finally and tamarind extract and salt  let it boil for 1/2hr in the slow flame or untill oil seperates on top. 

GOES WELL WITH:
    Plain rice

Mor Kuzhambu ~ Latha Aunty

Morkuzhambu is also called as Buttermilk soup which is very good for the health .You can prepare mor kuzhambu with vegetables like pumpkin,mango ,pakoda etc But here i am making with okra which is from my aunt.Here goes the receipe...

INGREDIENTS U NEED:
1.Okra/Ladies finger-10-15nos(Cut into medium pieces)
2.Buttermilk/Mor-3cup
3.Onion-1(Chopped)
4.Tomato-1/2(Chopped)
5.Green chilli-3(Chopped)
6.Turmeric powder-pinch
7.Salt-as needed
8.Ginger-1inch(Finely chopped)
9.Grinded peanut-Fried and make powder
10.Seasoning-mustard,curry leaves,red chilli
11.Oil

UTNESIL:

Wide pan

Bowl

METHOD OF PREPARATION:

• First heat the oil in a pan and add okra  and fry it untill brown and keep it aside
• Mix well the curd with water is called buttermilk with turmeric powder,salt,chopped ginger and grinded peanut powder. 
• Again heat a oil in a pan,add mustard,curryleaves and red chilli let it splutter then add onion and green chilli saute it for few mins
• Then add chopped tomatos and fry it for 2mins and add fried vendakai in it and mix it alltogether and add  curd mixture leave it for few mins and switch off the gas. 

GOES WELL WITH:
     Plain rice

Hyderabadi Chicken Dum Biryani

Chicken dum biryani is our favorite meal in my home which i learnt it from my cousin sister.I make biryani pretty much every week.Anways  Making Biryani is never that easy, it is normally a multi step process like marinating the meat,fry the onions,cook the rice and layer it etc, it is a slightly complicated process but the end result is fantastic.Ready to eat here is the receipe...

INGREDIENTS U NEED:

1.Basmati rice

2.Chicken with bones-1pound

3.Yogurt-4tbs 

4.Onion-4(Thinly sliced)

5.Tomato-1(Finely chopped)
6.Green chilli -6(Slit into two)
6.Chilli powder-3tbs
7.Coriander powder-1tbs

8.Star anise-2

9.Cloves-6

10.Cardamoms-10nos

11.Cinnamon-2inch

12.Shahjeera-pinch

13.Mint leaves-1/2cup(Minced)

14.Corriander leaves-1/2cup(Minced)

15.Salt to taste

16.Red Food color-pinch

17.Oil

UTENSIL:
Deep bottomed pan with a heavy base and a tight lid.

METHOD OF PREPARATION:

• First Marinate the meat with curd,red chilli powder,Garam masala powder,cumin powder,biryani masla powder,chopped tomato,chopped onion, lemon juice, half of the chopped mint and cilantroand salt and let it marinate for 2-3hrs .
• Meanwhile Heat oil in a pan ,add the onion slices and fry till they start to brown and keep it aside.
• In a small pan heat oil,add cardamoms,cinnamon stick,cloves, staranise, mace, bay leaf and shajeera.
• In boiling water add the fried spices and cook the rice until 3/4done drain the water and set aside.
• Heat oil in a thick-bottomed pan ,add the meat mixture fry for a minute. Then add rice over it sprinkle little fried onions then layer rice and onions 
• Finally add chopped mint and corriander leaves and drizzle little saffron or red food color milk
• Cover the dish with foil and  cover with heavy lid and cook on dum for 45-1hr on slow heat and serve hot. 

GOES WELL WITH:
    Raita

Fish Kuzhambu ~ Ms.malathy

Fish Kuzhambu is a curry cooked in the tamarind juice and spices which tastes really yum with plain white rice.This receipe is from malathy.Fish curry tastes better the next day, try it out. Have Fun !!

INGREDIENTS U NEED:

1.Catfish - 3 fillets
2.Onion-1(Roughly chopped)
3.Garlic-4cloves
4.Tomato-1(Chopped)
5.Tamarind extract-2cups
6.Chilli powder-2tbs
7.Corriander powder-1tbs
8.Turmeric powder-1/4tbs
9.Green chilli-5(Slit into two)
10.Curry leaves-2strings
11.Corriander leaves-2strings
12.Seasoning-Mustard,fenugreek seeds,curry leaves
13.Salt-as needed
14.Oil

GRIND:
Garlic
Onion

METHOD OF PREPARATION:

• First wash the fish with water cleanly and keep it aside
• Heat oil in a pan,mustard,fenugreek seeds,curry leaves once they starts crackling add grinded paste fry it untill the raw smell leaves.
• Now add red chilli powder,corriander powder,turmeric powder and salt and fry for a min.
• Then add tomato and cook till mushy
• At this stage add tamarind extract juice and allow it to boil for 5-10min. 
• Add fish at the end and leave for 3-5 min. 
• Garnish with green chilli,curry leaves add corriander leaves and switch off.

GOES WELL WITH:

    Plain rice

Rasmalai ~ Megha

Rasmalai is a popular Bengali sweet or dessert which i learnt it from my friend mega.It takes some time and effort to prepare but the final result tastes great. It is a very light sweet made with simple ingredients like milk and paneer.It is very simple and easy to prepare.Try it !

INGREDIENTS U NEED:
1.Paneer-2cups
2.Milk-1/2liter
3.Sugar-2cups
4.Rose essence-2drops
5.Pista-1/4cup
6.Cardamom powder-pinch
7.Vinegar-2tbs

UTENSIL:

Bottomed pan

HOW TO MAKE PANEER:
In a large pot bring 1 liter whole milk to boil. When boiling add couple of spoons of  vinegar to make the milk curdle. Strain the curdled milk in a muslin cloth and squeeze well to remove the excess water. Add paneer( curdled milk) to the  bowl,  Divide the paneer into equal portions, grease palms with ghee. Make smooth balls and flatten into discs with palms.This is how i make paneer at home.

METHOD OF PREPARATION:

• In a deep bottomed pan add 1/2 liter of whole milk and sugar. Mix well till the sugar is well dissolved in the milk, bring the mixture to boil until the milk slightly thickens.
• Add the cardamom powder,rose essence and minced pitachio nuts and bring the milk to room temperature.
• Now add the paneer  to the  milk, allow the paneer  to soak in the milk for at least one hour.
• Finally Refrigerate the Rasmalai and serve cold.

Sambar with Okra ~ Nimi

Kuzhambu can be made with any vegetable but this time i am making with okra which tastes good with plain rice and papad.This receipe is from my friend nimi.Enjoy these recipes, and the rest of the week!

INGREDIENTS U NEED:
1.Toor dhal-1cup
2.Okra-15-20nos(cut into medium pieces)
3.Onion-1(chopped)
4.Tomato-1(chopped)
5.Green chilli-4(chopped)
6.Turmeric powder-pinch
7.Chilli powder-1tbs
8.Corriander powder-1/2tbs
9.Tamarind extract-1cup
10.Seasoning-mustard,cumin,asofoetida
11.Corrinader leaves
12.Salt-as needed
13.Oil

UTENSIL:
Bottomed pan

METHOD OF PREPARATION:

• First pressure cook toor dhal with salt and a pinch of  turmeric powder for 3-5whistle and let it cool down and mash it using masher.
• Heat oil in a pan,add mustard ,cumin,asofoedida let it splutter
• Then add onion and green chilli fry it for few mins and add tomato let it cook for few more mins
• At this stage add okra stir it and then add boiled toor dhal with  chilli and corriander powder let it boil for 5-10mins
• Finally add tamarind extract and cook it for 3-5mins and switch off the stove and garnish with corriander leaves

GOES WELL WITH:
   Plain rice

Spicy Curry with Bitterguard

Bitter gourds also known as bitter melons or pavakai in tamil have lot of health benefits.Lot of people won’t eat this vegetable because of it’s bitter taste, but i love this vegetable and especially i like this bitter gourd gravy which really taste good with plain rice because I am adding little jaggery to the gravy recipe to slightly balance the bitter taste.This vegetable are used in purifying blood tissues and helps in digestion and have lot more other health benefits too and also they are used to treat diabetics since they have insulin.Here goes the receipe

INGREDIENTS U NEED:

1.Bitterguard/Pavakai-4nos(Chopped thin round slices and remove the seeds)
2.Onion-1(Finely chopped)
3.Tomato-1(Finely chopped)
4.Tamarind -3inch
5.Tamarind extract-1cup
6.Chilli powder-1tbs
7.Corriander powder-1tbs
8.Turmeric powder-pinch
9.Jaggery-1tbs
10.Salt-as needed
11.Seasoning-mustard,curry leaves
12.Oil

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• First boil the bitter guard with little water with tamarind untill cooked and drain the water and remove the tamarind in it and keep it aside.
• Now heat little more oil in a pan,add  seasoning let it splutter,add onion and fry it untill golden brown
• Then add tomatoes and fry till they become soft 
• At this stage add chilli,corriander,turmeric powder,salt and the bitterguard and allow it to boil untill oil seperates 
• Finally add jaggery and mix it well and cook it for few mins and switch off the gas.

GOES WELL WITH:

    Plain rice and Dosa

Simple Egg Fried Rice

Egg Fried rice is one of my all time favorite rice.Egg Fried Rice is fully packed with vegetables and Egg both has Protein in it.I like to eat my fried rice with Gobi Manchurian or chicken fry.It is very simple to cook and i make this is dish atleast once a week for lunch.Definetely try it...

INGREDIENTS U NEED:

1.Basmati rice-2cups cooked and cooled
2.Beans-1cup(Finely chopped)
3.Carrot-1/2cup(Finely chopped)
4.Peas-1/2cup
5.Cauliflower-1cup(cut into medium pieces)
6.Spring onion-to garnish(Finely chopped)
7.Egg -2
8.Pepper powder-1tbs
9.Salt-as needed
10.Oil

UTENSIL:
Large wok

METHOD OF PREPARATION:

• Heat oil in a pan and add the eggs.When the egg is scrambled and lightly cooked add pinch of salt and pepper and take it out and keep it aside
• In the same add little more oil and add all the chopped vegetables including green peas,add salt  and pepper powder accordingly and  fry the vegetables for few minutes until they are half cooked and tender.
• Add the basmati rice and stir the rice so that all the ingredients are spread properly.
• Finally add scrambled egg and mix it well together and Garnish with spring Onions.

GOES WELL WITH:

   Gobi manchurian

Kerala Chicken Fry ~ Reshma

Chicken fry is a good combination for  fried rice.This chicken fry is the simplest way to prepare which i got it from my friend reshma.Usually I cook the chicken in its own water till almost dry and untill thick and also this dish requires less oil, quick and tasty.Enjoy....

INGREDIENTS U NEED:
1.Chicken-1lbs
2.Ginger garlic paste-3tbs
3.Turmeric powder-1/2tbs
4.Pepper powder-2tbs
5.Chilli powder-2tbs
6.Corriander powder-1tbs
7.Onion-2(Finely chopped)
8.Corriander leaves-for garnish
9.Salt-as needed
10.Oil

UTENSIL:
Wide frying pan

METHOD OF PREPARATION:

• First clean the chicken well with water and marinate chicken pieces with gg paste,turmeric powder,pepper powder,salt ,corriander powder and chilli powder for 2-3 hrs.
• Now heat oil in a pan add onion fry in the low flame untill golden brown.
• Then add marinated chicken fry well in a medium flame untill cooked and well done untill thick and garnish with corriander leaves. 

GOES WELL WITH:
    Fried rice

Peanut Chutney ~ Vasantha

Peanut chutney is one of our whole family favorite chutney.I make this chutney in a simple way but this is how my home cook vasantha used to make it which is very yummy and delicious.It is the best combination for hot idlies and dosa. This is my most comfort food because I am addicted to its taste.Here i am sharing with all of u.

INGREDIENTS U NEED:
1.Peanut-1cup
2.Onion-1medium(Roughly chopped)
3.Garlic-2cloves
4.Green chilli-2-3nos
5.Cury leaves-1string
6.Tamarind-2inch
7.Seasoning-Mustard,red chilli,urad dhal
8.Salt- as needed
9.Oil

UTENSIL:

Small pan

METHOD OF PREPARATION:

• First heat the pan add peanuts fry it untill roasted and take it outside, remove the skin and keep it aside
• Heat oil in the same pan add onion,garlic,green chilli,curry leaves,tamarind and fry it untill brown
• Now grind the roasted peanuts with fried ingredients with salt and enough water in the blender untill smooth. 
• Now do the seasoning with mustard,urad,red chilli and curry leaves and pour into the grinded peanuts. 

GOES WELL WITH:
    Idly and Dosa

Urad Dhal Vada

Urad dhal vada is also called as Medu Vada in Tamil which is a traditional South Indian recipe that is eaten for breakfast as a side dish for pongal,idly etc or just served with chutney or sambar.In most of the indian restaurant this is served along with warm idlis and accompanied with sambhar and coconut chutney. This combination is a match made in heaven and the taste is simply divine.So definetely give it a try...

INGREDIENTS U NEED:
1.Urad dhal/Ullundhu- 2cup
2.Onion-1(finely chopped)
3.Green chilli-2-3(Finely chopped)
4.Pepper-2tbs(Crushed)
5.Salt- as needed
6.Oil-for deep fry
7.Soda-Pinch(Optional)

UTENSIL:
Deep frying pan

METHOD OF PREPARATION:

• Soak urad dal for 2-3 hrs and grind it into smooth paste without adding water by adding little water while grinding.( The ground urad dal batter should be of butter consistency like thick and should not drip from the finger when u take it )
• Now add chopped onions, green chilles, crushed black pepper, pinch of soda and required salt to the urad dal batter and mix it well with fingers.
• Heat enough oil in a kadai to deep fry the vadas.
• Now take a plastic sheet and apply oil well in the sheet and take handful of batter and shape it into ball. Place the ball in the center of the sheet and slightly press with the palm and make a small hole in the center.
• Carefully remove the batter from the sheet to your palm and slide it in the hot oil carefully..
• Turn the vadas and cook on both side until golden brown and crisp. Once the vadas are done, drain from the oil and place on the paper towel.  

GOES WELL WITH:
    Coconut Chutney and Sambar

Quick Spagheti Pasta ~ Prabha

Pasta is one of my daughters favorite food and i am also a big pan of pasta after i came to United states.U can make so many varieties using pasta and this is one of them.This dish is really very easy and simple to make with regular few ingredients so u really don't need any special ingredients to prepare this dish.Here is the receipe which i learnt it from my friend prabha....

INGREDIENTS U NEED:
1.Spagetti-1pack
2.Half and half milk-1cup
3.Butter-5tbs
4.Garlic-6cloves(Finely chopped)
5.Onion-1(finely chopped)
6.Italian seasoning-2tbs
7.Salt-as needed
8.Oil

UTENSIL:
Large heavy bottomed pan
Wide pan

METHOD OF PREPARATION:

• Fill a large heavy bottomed vessel with water,salt and 2tsp of Olive oil.
• Bring it to boil and add the pasta and keep stirring occasionally. Once cooked drain the water and Keep it aside.
• In a wide skillet heat olive oil and add chopped garlic,onions and italian seasoning and saute it for 3mins.
• Now add the drained pasta and mix thoroughly..Stir well and leave it for 2mins
• Finally add the mixed half and half milk with butter and serve immediately.

GOES WELL WITH:
        Add thinly sliced chicken breasts sprinkled with pepper  and salt to it and dip it in the flour and shallow fry in oil for few mins

Masala/Chana Dhal Vada

Masala vada is a popular snack and street food in south india and usually available in any street corner tea stores.They are deep fried crisp lentil dumplings made of chana dhal and other spices which are crispy on the outside and soft on the inside.Masala vada is regular food in some breakfast menu as well as in festival platters.Masala vada with hot tea on a rainy day is pure bliss.

INGREDIENTS U NEED:
1.Chana dhal/Chickpea-1cup
2.Urad dhal-1/2cup
3.Onion-1medium(Finely chopped)
4.Green chilli-4-5(Finely chopped)
5.Ginger-1inch
6.Garlic-4cloves
7.Curry leaves-2strings
8.Mint leaves-1/4cup(Finely chopped)
9.Corriander leaves -1/4cup(Finely chopped)
10.Saunf-1tbs
11.Salt-as needed
12.Oil

UTENSIL:

Deep frying pan

METHOD OF PREPARATION:

• First Soak chana dal and urad dal for 3-5 hrs in the water and after that drain the water and take couple of spoons of soaked dhal seperately and keep it aside.
• Now grind both the dhal with ginger, garlic, salt,saunf  together untill coarsly.
• Now mix it with whole chana dal which you put aside,add chopped onion, mint leaves, corriander leaves , green chilli and curry leaves 
• Make small patties out of the mixture like round shape and deep fry them untill dark brown.

GOES WELL WITH:

    Fried rice

Maida Pakoda

Maida pakoda is one of my favorite savory snack which i make it so often and also it  is very simple to make within few mins.Here comes the receipe just for u...

INGREDIENTS U NEED:

1.Maida/All purpose flour-2cup
2.Onion-1(Finely chopped)
3.Ginger-2inch(Finely chopped)
4.Green chilli-3-5(Finely chopped)
5.Corriander leaves-1/4bunch(Finely chopped)
6.Curry leaves-2strings(Finely chopped)
7.Salt-as needed
8.Soda-pinch
9.Hot Oil-4tbs
10.Oil-for deep fry

UTENSIL:
Deep frying pan

METHOD OF PREPARATION:

• Combine all ingredients from 1-9 in a bowl and add water little by little to make a dough.
• Now Heat oil in a frying pan,Drop small pieces of dough into oil and fry it untill brown.
• When its ready remove from fire and put it in the tissue paper which removes excess oil and serve it.

GOES WELL WITH:

   Fried rice

Vegetable Kara Kuzhambu ~ Prabha

Kara kuzhambu is mostly made with tamarind paste and spices which gives a delicious tangy and spicy flavor.For this kuzhambu u can use vegetables like brinjal,drumsticks, fried okra,green moong dhal soaked in water overnight,boiled mochakotai etc even u can mix the vegetables.Now i am using drumsticks for this receipe.

INGREDIENTS:
1.Drumsticks-2cups
2.Onion-1(Finely chopped)
3.Garlic-5cloves
4.Green chilli-4(slit into two)
5.Tomato-1(Finely chopped)
6.Tamarind extract-2cup
7.Chilli powder-2tbs
8.Corrinader powder-1tbs
9.Turmeric powder-pinch
10.Seasoning-mustard,fenugreek,cumin,urad dhal,curry leaves
11.Salt-as needed
12.Oil

GRIND:(optional)
Coconut-1/2cup
Saunf-1tbs

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Heat oil in a thick bottomed pan and add mustard seeds,When the mustard seeds splutter, add fenugreek seeds,cumin and urad dhal and fry till golden in colour.
• Now throw in the green chillies, garlic and the curry leaves and onions and fry it for few mins.
• Then add tomatos,any vegetable pieces and add little water to cover the vegetable and cook it for 5-10mins
• At this stage add tamarind pulp mixed with turmeric powder, corriander powder and the chilly powder and let it cook untill the vegetables are cooked and soft.
• Finally add grinded coconut and cook for few more mins and switch off the flame. 

GOES WELL WITH:
    Plain rice

Shrimp Gravy ~ Latha Aunty

Shrimps are also known as prawns,royellu etc.This dish really great when mixed with plain white rice. This curry is my aunts recipe for shrimps which is so juicy to taste, delectable and enticing ever.Enjoy my aunts version of this recipe....

INGREDIENTS U NEED:
1.Shrimp-1pound
2.Onion-2(Finely chopped)
3.Tomato-2(Finely chopped)
4.Ginger garlic-3tbs(crushed together)
5.Seasoning-mustard,cinnamon,cloves,curry leaves
6.Chilli powder-3tbs
7.Turmeric powder-pinch
8.Salt-as needed
9.Oil

METHOD OF PREPATATION:

• First clean the shrimp very well with the water
• Now heat little more than regular oil in a pan,add mustard,cinnamon,cloves,curry leaves and let it splutter
• Then add crushed ginger garlic paste and fry till the raw smell of the paste goes off
• At this stage add onion and fry onions for few mins until pink and translucent. Add little bit of salt to sweat the onions and then add tomatoes and fry for another 10 mins or so till the tomatoes are soft.
• Once all the ingredients turn soft add turmeric powder and chilli powder and fry it for few mins.
• Finally add shrimp and let it cook for 5mins or  when shrimps curl into small circles, immediately turn off the heat and serve.

GOES WELL WITH:
  Plain rice

Vermicelli Payasam ~ Latha Aunty

Vermicelli payasam is my favorite dessert and also very simple to prepare i like to have it after big meal.I prepare this sweet dishes only on special occasions or festivals or when I have guests or friends at my home.U can serve this dessert hot or cold.This receipe is from my aunt here it is...

INGREDIENTS U NEED:
1.Milk-4cup
2.Vermicelli/Semiya-1/2package
3.Sugar-2cup
4.Ghee
5.Cashews-10nos
6.Raisins-6nos
7.Cardamom powder-pinch

UTENSIL:

Wide bottomed pan

METHOD OF PREPARATION:

• Heat ghee in a pan and roast Vermicelli/semiya till golden brown and keep it aside.
• In the same pan, heat some more ghee and fry cashewnuts and raisins separately and keep it aside.
• Boil milk in a heavy bottomed pan untill very thick then add the sugar and mix till it dissolves
• Then add roasted vermicelli to it and cook till it becomes soft. Keep stirring it to prevent it from getting burnt.
• Now add cardamom powder and garnish it with cashew nuts and raisins.
• Now your vermicelli kheer is ready to be served. 

Cauliflower Fry ~ Latha Aunty

It is a simple cauliflower fry made with the basic indian spices.A combination of Indian spices transforms this simple vegetable dish into a delight for the senses.This dish is very easy to make and it is very good side dish for any kind of rice or dosa which i got it  from my bangalore aunt.Here goes the receipe..

INGREDIENTS U NEED:

1.Cauliflower-1(cut the florets into medium pieces)
2.Onion-1(chopped)
3.Tomato-1(chopped)
4.Turmeric powder-pinch
5.Chilli powder-1tbs
6.Ginger garlic-2tbs crushed
7.Seasoning-Mustard,Cinnamon,Cloves,Curry leaves
8.Salt-as needed
9.Oil

UTENSIL:
Wide pan

METHOD OF PREPARATION:

• First soak the cauliflower in the hot water with salt for 10-15mins and strain the water thoroughly
• Heat oil in a pan,add mustard,curry leaves,cinnamon,cloves let it splutter and then add crushed ginger and garlic,add onion fry it untill brown 
• Then add  tomato,turmeric powder and salt cook it for few mins
• Finally add cauliflower and chilli powder and mix it well and cook for 5-10mins or untill the vegetable is tender and garnish with corriander leaves

GOES WELL WITH:

   Plain rice

Sweet Maida Chips ~ Latha Aunty

Sweet maida chips is also called as kalagala in our native place which i learnt it through my aunt from bangalore.It is very famous crispy and cruchy snack prepared during any occasions.It is similar to diamond chips which is the savoury and this is the sweet .This is prepared from a mixture of maida,banana,sugar and egg and it should be little thick.It is much simplified version and really tastes very good and easy to prepare.Here u go...
 
INGREDIENTS U NEED:
1.Maida or wheat flour-2cup
2.Water
3.Salt-as needed
4.Sugar-1cup
5.Banana-1
6.Egg-1
7.Oil-to deep fry

UTENSIL:
Deep frying pan
Wide Bowl

METHOD OF PREPARATION:

• Mix maida in a wide bowl with salt,sugar,egg and mashed banana with enough of water to make a dough. Knead them to make a stiff dough, like how we make for chapathi.
• Take a portion of the dough and roll it using a rolling pin to a slightly thick consistency 
• Using a sharp knife or shaper cut them into diamond shapes
• Now heat oil in a kadai and make sure it is hot enough and fry these diamonds in batches till they turn to golden brown color and transfer them to paper towels to drain the excess oil content.
• After it completely cools transfer them to airtight containers.

How to Prepare Vadagam ~ My Aunts Style

Vadagam is the most important ingredient used in our home its like a seasoning.This can be used in Kuzhambu or curry will add an incredible taste to the south indian dish and we add vadagam in most of our dishes.You can keep them for a couple of years because it is dry.This is how my aunt makes it...

INGREDIENTS:

1.Fenugreek seeds-1/4cup
2.Mustard-1cup
3.Chana dhal-1/2cup
4.Urad dhal-1/2cup
5.Curry leaves-10strings
6.Turmeric powder-2tbs
7.Salt-as needed

GRIND Coarsly and Seperately:
Onion-2kg
Garlic-1/2kg

UTENSIL:
Big bowl

METHOD OF PREPARATION:

• In a bowl add coarsly grinded onion and garlic and add fenugreek seeds,mustard,chana dhal,urad dhal,curry leaves,turmeric powder and salt
• Now make the balls and place them all in a plate. Dry them in hot sun. 
• These balls must be dried in the hot sun for 6 or 7 days until they are well dried.

Egg Omelet with Fried Onion

This egg omelet is my favorite dish since childhood.My mom used to make this omelet every other day back home.This is very easy and very simple to make but the tastes is really delicious with fried rice.Here i go with the receipe...

INGREDIENTS U NEED:

1.Egg-2
2.Onions-1medium(Finely chopped)
3.Green chilli-3(Finely chopped)
4.Curry leaves-1string
5.Pepper powder-1/4tbs
6.Salt-as needed
7.Turmeric powder-Pinch
8.Oil

UTENSIL:
Nonstick Frying pan
Flat pan

METHOD OF PREPARATION:

• Heat the oil in frying pan and fry the onion,curry leaves and green chilli untill translucent.
• Add turmeric powder and saute for a few minute
• Add the pepper powder and cook for a few minutes more stirring now and then and switch off the flame.
• Now in a bowl beat the eggs and add salt to taste.
• Now add the cooked onion mix to the eggs
• Heat oil in a flat pan add the egg mixture little thick like dosa and Cook for a few minutes and then flip over after adding some more oil and serve hot.

GOES WELL WITH:

     Fried rice

Egg Omelet with Raw Onion

Egg omelet is very simple and tastes yummy side dish with sambar rice or any fried rice.This is my husband favorite side dish which he makes it all the time.Here is how he makes it...

INGREDIENTS U NEED:

1.Egg-2
2.Onion-1medium(Finely chopped)
3.Green chilli-2(finely chopped)
4.Salt-as needed
5.Pepper powder-1/2tbs
6.Corriander leaves -2strings(Finely chopped)
7.Oil

UTENSIL:
Flat pan

METHOD OF PREPARATION:

• Beat the eggs in a bowl,add chopped onions,green chilies,corriander leaves, salt and pepper powder in it and beat the mixture until foamed.
• Now heat oil in a flat frying pan and add the mixture. Cook over low heat till mixture is firm and flip it and fry the other side and Serve hot.

GOES WELL WITH:

   Rasam and Sambar rice

Fish Curry using Coconut ~ Reshma

Fish curry is one of my favorite dish which can be made in different ways but this particular curry  is from my friend reshma who is from kerala and it is a kerala dish.In this dish the taste of coconut enriches the dish a great flavor.Fishes like catfish,kingfish and  hilsa  is suitable for this dish.Try it and enjoy it..

INGREDIENTS :

1.Fish-5-7fillets
2.Ginger-2inch(Finely chopped)
3.Garlic-5cloves(Finely chopped)
4.Green chilli-5(Finely chopped)
5.Onion-1(Finely chopped)
6.Tomato-1(Finely chopped)
7.Chilli powder-2tbs
8.Turmeric powder-1/4tbs
9.Salt-as needed
10.Tamarind pulp-2cup
11.Small onion-7nos for seasoning
11.Oil

GRIND:
Coconut -1cup
Cumin-2tbs

METHOD OF PREPARATION:

• First clean the fish and wash it properly and marinate with chilli powder,ginger,garlic,green chilli ,onion,tomato and salt for 2hrs.
• In a pan add the marinated fish with little water and cook it for few min
• Now add grinded coconut and cumin paste and turmeric powder and cook it for few more mins
• At this stage add tamarind pulp water and curry leaves let it boil for 5-10mins
• Finally do the seasoning with small onions and pour into the the fish curry and mix well and garnish with corriander leaves. 

GOES WELL WITH:

    Plain rice

Fish Fry ~ Reshma

This Fish fry is also very very simple and easy to make which i adopted from my friend reshma.It tastes really good with biryani as a side dish.So definetely give it a try...

INGREDIENTS U NEED:
1.Fish- 6 to 8fillets
Preferably Tilapia or Kingfish
2.Onions-2(Finely chopped)
3.Tamarind pulp-5tbs
4.Chilli powder-2tbs
5.Turmeric powder-1/4tbs
6.Salt-as needed
7.Oil-for shallow fry

UTENSIL:

Wide pan

METHOD OF PREPARATION:

• First clean the fish and marinate with finely chopped onions,tamarind pulp,chilli powder,turmeric powder,salt for couple of hours
• Heat oil in a wide frying pan and add the marinated fish one by one and shallow fry each side for 5-8mins or untill brown.

GOES WELL WITH:
   Fried rice

Fish Fry ~ Latha Aunty

Fish Fish can be flavored and cooked in many ways with all the indian spices which makes them even more tasty.This fry is a very simple and easy which is how my aunts make it.If you are seafood or fish lover ,I am sure you are going to enjoy this fish fry recipe.

INGREDIENTS U NEED:
1.Fish (Kingfish)- 8  to10fillets
2.Gingergarlic paste-4tbs
3.Chilli powder-5tbs
4.Turmeric powder-1/2tbs
5.Salt-as needed
6.Oil-5tbs
7.Oil-for deep fry

UTENSIL:

Deep frying pan

METHOD OF PREPARATION:

• First make a paste with gg paste ,chilli powder,turmeric powder,salt and oil with little water
• Apply this paste in the cleaned fish and let it marinate for an hour
• Then heat oil in a frying pan when it is hot ,add the marinated fish slowly and cook them on a slow fire untill brown and crispy and flip over inbetween.Now yummy fish fry is ready to serve.

GOES WELL WITH:
    Sambar rice and Fried rice

Horse Gram Rasam ~ Shermilee

Horse gram or Kollu  rasam is really very good and healthy.This rasam is normally prepared to treat Cold. If this is taken with plain white rice for couple of days the cold will be gone with no traces.This receipe i got it from my friend shermilee but my MIL makes it different way which i will post that later.

INGREDIENTS U NEED:
1.Horsegram/kollu-1/2cup
2.Chilli powder-1/2tbs
3.Corriander powder-1/4tbs
4.Pepper and Cumin-1tbs(crushed)
5.Garlic-5cloves(crushed)
6.Tamarind-4inch
7.Seasoning-1tbs(mustard)curry leaves
8.Asafoetida-pinch
9.Oil

UTENSIL:
Small bottomed pan

METHOD OF PREPARATION:

• First boil the kollu with more water and cook it untill well done and strain the water and keep it aside.
• In that water add chilli powder,corriander powder,crushed pepper and cumin,tamarind,crushed garlic and mix it well together
• Next heat oil in a pan add oil,mustard,asafoetida,curry leaves when it starts to crackle add crushed garlic and add mixed kollu water with all the ingredients.
• Let it come to boil and finally add corriander leaves for garnish. 

GOES WELL WITH:

  Plain rice

Moms Dry Fish/Nethili Karuvadu Fry

Nethili karuvadu fry is a another favorite dish of mine.I do love the dry fish curry as much as a fresh fish curry.I don't make this dish at my home bcos my husband doesn't like the smell of this dry fish but whenever i visit my mom i eat so much.This is a wonderful dish my mom makes it. I usually like it extra spicy .Here comes the receipe

INGREDIENTS U NEED:
1.Dry fish/Nethili karuvadu-2cup
2.Turmeric powder-1/4tbs
3.Chilli powder-5tbs
4.Oil-as needed

UTENSIL:

Wide frying pan

METHOD OF PREPARATION:

• First  soak the dry fish in hot water for 15-20mins and wash it thoroughly for couple of times and drain the water
• Then add turmeric powder,chilli powder and marinate it for 1hr
• Heat oil in a pan,when its hot add marinated fish  in a small batch and shallow fry it untill brown and crispy in the low flame. 

GOES WELL WITH:
    Rasam rice

Gram Flour Bonda with Spinach

Gram flour bonda is made with chickpea or kadalamavu flour mixed with onions and green chillies etc.This is the best and my favorite evening snack which i make it all the time.My mom always make this bonda during the rainy season.I make this dish for all the party or getogether because it is very simple and easy to make .Try it and enjoy it with a cup of coffee but i like it with sambar rice .

INGREDIENTS U NEED:
1.Gram flour/kadalamavu-2cup
2.Rice flour-2tbs
3.Soda-pinch
4.Salt-as needed
5.Onion-2(chopped finely)
6.Green chilli-5-7(chopped finely)
7.Corriander leaves-1/4bunch(chopped finely)
8.Spinach-1/2bunch(chopped finely)
9.Oil-for deep fry

UTENSIL:
Frying pan

METHOD OF PREPARATION:

• In a bowl mix chopped items with gram flour and rice flour well using hands.
• Now add Baking soda, salt  and  water and make it to a thick paste.
• Heat the oil in a frying pan in medium heat and take a spoon spatula and pour small amount of the paste into the Oil.
• Pour as many as can fit into the pan, don’t over crowd it and  wait for 3-5 min. Once it starts floating in the oil, stir it . Stir often to fry evenly.
• When it becomes golden brown on all sides, take it out of oil and drain the oil and put it in the tissue paper . Normally it takes about 10-15 min for a single round. 

GOES WELL WITH:
   Tea or Coffee

Moong Dhal Vada

Moong dal vada is one of my daughters favorite snack. I make this as an appetizer or a side dish. It is a great tea-time snack. This is very easy to prepare and crunchy to eat. 

INGREDIENTS U NEED:
1.Moong dhal-2cup
2.Onion-1(Finely chopped)
3.Green chilli-4-6(Finely chopped)
4.Corriander leaves-1/2bunch(Finely chopped)
5.Salt-as needed
6.Oil-for deep fry

UTENSIL:
Deep frying pan

METHOD OF PREPARATION:

• Soak the moong dal in water for a couple of hours and strain the water thoroughly.
• Now Grind it with enough salt  and water to form a coarse paste like vada consistency and transfer into bowl.
• Mix the grinded moong dhal  with chopped onions,chillies and corriander leaves 
• Drop the small pieces of dough into the hot oil and deep fry till golden in color and Serve with any chutney.

GOES WELL WITH:
     Fried rice

Moongdhal Payasam ~ Selvi

Moong dhal payasam is called as a  kheer or pudding made with lentils. These payasam recipe are from my friend selvi which is sugar-free Indian dessert that means i am using jaggery instead. I tried this version  in my home with little changes by adding more ghee, It came out really tasty. So I wanted to share it with everyone.This is a very quick dessert which can be make it in 30mins.Enjoy...

INGREDIENTS U NEED:

1.Moong dhal-1cup
2.Chana dhal-5tbs
3.Jaggery-1cup
4.Milk-1/2cup
5.Cashew-10nos
6.Raisins-10nos
7.Cardamom-pinch
8.Coconut-1/2cup(grated)(optional)

UTENSIL:
Wide bottomed pan

METHOD OF PREPARATION:

• Boil 3cups of water in the pot let it boil nicely
• Meanwhile in a pan add moong dhal and chana dhal and fry untill light brown and add the boiling water
• Let it boil untill the dhals are very well cooked and soft in the medium flame,once the mixture starts to thicken add milk let it cook for few mins
• Finally add the sweetener jaggery and cardomom powder and let the payasam simmer for few more mins untill the desired consisitency like thick is reached ,in this stage if  u want add grated fresh coconut
• Meanwhile, heat a small pan with the butter or ghee and fry the dry nuts until good aroma comes from the mixture. Pour this over the cooked dhal,add extra ghee if needed . 
• Serve hot or cold.

GOES WELL WITH:

    Vada

Corn Flakes Mixture

Corn flakes mixture is a combination of everything like all spices and store bought kellogs plain cereals also called as chivda which is a Maharashtrian snack.It is Surprisingly easy to make but so satisfying snack.The variations of this mixture are endless but this is how i make it simple with my taste.Enjoy!!!

INGREDIENTS U NEED:

1.Kellogs original Corn flakes-5cups
2.Poha-2cup
3.Puffed rice-1cup
4.Peanuts-1cup
5.Kalai-1/2cup
6.Chilli powder-1tbs
7.Chat masla-pinch
8.Amchur powder-pinch
9.Cumin powder-pinch
10.Salt-as needed
11.Sugar-pinch
12.Cashews-1/2cup
13.Raisins-1/2cup
14.Almonds-1/4cup
15.Seasoning-1/4tbs(mustard)curry leaves
16.Oil-5tbs

UTENSIL:
Big wide pan

METHOD OF PREPARATION:

• First fry the poha in the pan fry it untill crisp or u can deep fry it or microwave it and keep it aside. 
• Heat oil in a big wide pan,add the mustard seeds and when they start sputtering,add curry leaves, peanuts, raisins,cashews,almonds
• Cook it for about a 5 minute and then add the kalai ,chilly powder,turmeric powder,amchur powder,chat masala powder and add salt.
• Add the corn flakes,poha and puffed rice,turn off the heat, mix till they are well coated with all the spices
• Let cool slightly before adding a couple of tablespoons of sugar,adjust the salt as per the taste.

NOTE:
Stored in an airtight container, cornflakes mixture will stay fresh for at least a week. But honestly, it will be gone within days.

GOES WELL WITH:

  Tea or Cofffee

Diamond chips with Maida

Maida chips is one of the very good favorite snack since my childhood which my mom makes it all the time and also reminds my childhood memories. Anyways this chips is a finger food snack that can be enjoyed along with afternoon tea or coffee but for me it is a anytime snack.It can be made either with sweet or spicy now i am making spicy one.It is a very crunchy and easy snack . So Enjoy!!! 

INGREDIENTS U NEED:

1.Wheat flour-2cups
2.Maida-2cup
3.Egg-1 
4.Salt-as needed
5.Hot oil-5tbs
6.Oil-for deep fry

UTENSIL:
Deep frying pan

METHOD OF PREPARATION:

• Mix wheat flour, maida flour,cracked egg,salt and hot oil in a bowl and add water as needed and knead it well and let it sit for 1hour and make a soft dough like you do for chappati.
• Then take a handful scoop of the dough roll it to a round ball using your palm.
• Later flatten the ball using a rolling pin,Use maida flour for easy rolling and cut it using a knife into diamond shape or any shape.
• Meanwhile get the oil hot for deep frying in a frying pan. 
• Once the oil is ready, drop those cut dough into oil gently and allow it to fry nice in the oil. 
• Take it out once it turns to golden brown. Eat it once it cools down.

 NOTE:
Can be stored in a air sealed container for a month or more.

GOES WELL WITH:

    Coffee or tea

Peanut Pakoda with Parboiled Rice

This peanut pakoda is made with parboiled rice and peanuts this is how my grandmother used to make in those days by grinding in the stone(we call ammi) which tastes really so good  nowadays we don't have time to do for all so we can grind in the grinder or mixi. In our native we cook most of the dishes with peanut this is one of them as everybody knows peanuts are valuable source of vitamin B and also high in fiber and it also contain high quality plant protein which is especialy important for kids and vegetarian people.Alright i will stop here and try this receipe out....

INGREDIENTS U NEED:

1.Parboild rice/Puzhungal arisi-2cup(soak it  for 3hours)
2.Raw Peanut-11/2cup(Grind smoothly)
3.Geen chilli-2(Finely chopped)
4.Salt-as needed
5.Onion-1(Finely chopped)
6.Corriander leaves-1Cup(Finely chopped)
5.Oil-for deep fry

UTENSIL:
Deep frying pan

METHOD OF PREPARATION:

• First Grind the soaked rice with little water the dough has to be thick.
• In the large bowl mix grinded rice, grinded peanut powder ,chopped onions,green chilli,corriander leaves and salt mix alltogether well like a pakoda consistency.
• Pinch off medium pieces of the dough and put in the hot oil a few at a time taking care not to crowd the surface and fry in the oil on the medium heat untill golden brown and crisp and drain on kitchen paper and serve hot.

GOES WELL WITH:

    Rice varieties